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Coronavirus guidance for seasonal turkey producers

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Find out here how to make your seasonal turkey business COVID-secure, including guidance on social distancing, poultry processing, and managing farmgate collections.

Click on the links to jump straight to the section you need:

On 31 October 2020, the government announced that England would enter a national lockdown commencing at 00:01am on 5 November 2020 and initially lasting until 2 December 2020. Click here for a summary of the national restrictions on the Gov.uk website.

At 0:01am Monday 9 November 2020 the Welsh government lifted the “firebreak” national lockdown, and entered into a new set of national restrictions.  The Welsh government has provided a list of frequently asked questions on the current restrictions in Wales.

The NFU’s Specialist Advice Team has produced Coronavirus guidance for employers here.

These measures are constantly under review and the relevant government website should be checked regularly for the most up-to-date information and announcements.

Working safely during Coronavirus

The NFU’s Specialist Advice Team has produced detailed guidance on making farm businesses COVID-secure which is available to members here.

The government has laid out some priority actions for all businesses to take to ensure their workers are kept safe:

  • Carry out a COVID-19 risk assessment
  • Clean and disinfect surfaces more often, especially regular touchpoints
  • Wear face coverings and other appropriate personal protective equipment (PPE)
  • Social distancing – 2m distance if possible or 1m with risk mitigation such as screens
  • Increase ventilation in buildings

The Health and Safety Executive (HSE) provides an example risk assessment which you may find useful as it includes examples of what to include. Read more here.

Social distancing

All workplaces should be operating a social distancing policy to protect staff and visitors. The government guidelines stipulate 2m distance between workers or 1m distance with risk mitigation where 2m is not viable.

Mitigation actions include:

  • Further increasing the frequency of hand washing and surface

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